Simple Lemony Chicken & Spring Veggie Soup, A Little Sunshine In My Spoon Recipe
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Category: |
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Ingredients: |
Ingredients: 2 tablespoons butter
1 tablespoon olive oil
1 leek, quartered, white part sliced
2 carrots, peeled and diced small (if you can find multicolored carrots, those are
beautiful)
2 cloves garlic, pressed through garlic press
Salt
Black pepper
1 teaspoon herbs de Provence
4 cups chicken stock, hot
1 cup fresh English peas (or frozen peas)
1 cup baby zucchini, small dice
2 cooked chicken breasts, shredded or cubed (you can use rotisserie chicken for
convenience)
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 cups cooked quinoa
¼ cup chopped, fresh basil leaves
4 lemon wedges, garnish
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Directions: |
Directions:Place a medium large soup pot over medium heat; add in the
butter and olive oil, and once melted, add in the sliced leek and
diced carrots, and sweat for about 35 minutes, or until slightly
tender and the leeks are becoming translucent.
Add in the garlic, and once that becomes aromatic, add in a pinch
or two of salt and pepper, and the herbs de Provence; stir to
combine.
Next, add in the hot chicken stock, and bring to a gentle simmer;
cover partially with a lid, and cook for about 1520 minutes, or
until carrots are tender.
Turn the heat off; add in the English peas (or frozen peas), the
diced baby zucchini, the shredded or cubed chicken breast, and the
lemon zest and juice; stir to combine, and allow the peas/zucchini
to become crisptender and bright green in the hot stock, about 34
minutes; check to see if additional salt or pepper is needed.
To serve, add about ½ cup of the cooked quinoa to a bowl, and
ladle some of the soup with the veggies and chicken over top;
sprinkle over some of the fresh basil, and squeeze in some
additional lemon juice from the lemon wedge garnish, if desired |
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